One of the most popular recipes on my blog is the vegan Chorizo sausages made with vital wheat gluten. Since vital wheat gluten is a lot more accessible now and stocked by many health food stores across the UK, I have been making it every year, but this is not to say that we indulge in faux meat all the time, we actually don't, as I still find the texture of faux meat unusual. However, saying all that I do like to experiment and those of you who know me now through blogging, will know that I do enjoy experimenting in the kitchen with new ingredients, but always with fruit and vegetables
The recipes makes six vegan chorizo sausages and we often consume them all before the week is over incorporated into different meals.
Here is the first, vegetarian Chorizo Hand Pies as it has feta cheese in it. My vegan readers can of course substitute the salty feta cheese with an alternative. I have served it here with some green salad and grated beetroot.
Here is a picture of the cooled filling. it does not look that good, but I assure you it tasted lovely.
I made them into hand pies (using shop bought puff pastry), or pastys as we call them in the UK. But you can also do it en Croute style or Pithiviers.
2 medium potatoes, chopped small 1 teaspoon ground cumin 1 teaspoon dried oregano 150g feta cheese, crumbled
Fresh coriander leaves, minced
Salt and pepper to taste
Heat 1 tablespoon olive oil in a wide pan, add the onion and saute until soft, then stir in the garlic and spices and cook on medium heat for a couple of minutes before stirring in the chopped potatoes, cook on medium heat until the potatoes are tender and about to fall apart.
Remove from the heat and stir in the feta, cooked chorizo and coriander.
Season to taste with salt and pepper.
Allow to cool before piling into puff pastry
Assemble as you wish with Puff pastry with a coating of Optional black sesame seeds Bake at gas mark 4/180oc for 25 - 30 minutes or until puff and golden.